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Hungarian-Style Shepherd's Pie Recipe

Hungarian-Style Shepherd's Pie

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Average Rating:

Total Reviews: 10

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  • on November 04, 2012

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    It is very good, but it takes a while to put together. We are adding the recipe to our collection but the next time I make this will be on a snow day, when I don't have to go into work.

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  • on July 15, 2012

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    It didnt look appetizing like Rachel's did but it was absolutely delicious.

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  • on June 13, 2012

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    Another wonderful recipe! A keeper. Family loved it and it was really comforting on a stormy, cool night.

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  • on April 22, 2012

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    Every time I make Shepherd's Pie, I give myself the time it takes to make it properly. Occasionally I've used instant potatoes and regretted it later. The funny thing about this time is that my range died a week ago, and I've been using small appliances that I generally take camping to make meals. For this, I used my hot plate and my roaster oven. That meant cooking the goulash first, and the potatoes second. I swear I wanted to down the whole pot of goulash by the time it was done cooking, it smelled that good! Everyone in my household loved this recipe, but I'm still tossed. I love goulash and I love Shepherd's Pie, but the potatoes with something tomato based took some getting used to for me. I also did not like the turnips at all mashed with the potatoes. I felt like it was too bitter. If I make it again, I definitely will leave out the turnips.

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  • on October 16, 2011

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    This dish was the BOMB! I did not have the sweet paprika so i used 1/2 smoked and 1/2 regular. Once i got started cooking I realized i did not have any beef broth. I was poaching some chicken for my dog and instead of going back to the store i used the broth from the chicken. Tasted just fine. I used fennel seeds because i did not have caraway. I cut my meat against the grain and it was very tender. I also added a can of sweet peas the last 15 minutes of cooking. I will make again, but must have my granddaughter to help with prep work very time consuming.

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  • on June 19, 2011

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    My husband and friends were licking the plates!

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  • on April 26, 2011

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    Though this dish did take a long time & was a very heavy meal, it was a lot of fun to make for Easter dinner! The meat was extremely tender when I used top sirloin & actually found Hungarian Paprika aka "Sweet Paprika" at my local supermarket. I enjoyed the natural flavors of the dish. However, the rest of my family wished for more salt; one even went so far as to put "Cholula" hot sauce on it for a little kick! Even so, I will look forward to making this a traditional holiday dish.

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  • on March 06, 2011

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    I just made this Hungarian-style Shepherds pie and it came out so delicious and my family enjoy it. The only thing that I found it takes so long to make. The flavors of the paprika it make it different. I will make it again.

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  • on March 02, 2011

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    I made all the recipes from this episode and absolutely loved them all. The potatoes with the parsnips can't say enough this recipe rox!!! This will be a keeper for sure.

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  • on February 27, 2011

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    I've always liked the idea of Shepard's Pie, but usually find they have little flavor and tough meat. Not so with this recipe. I followed it exactly, except I didn't have turnips, so just made it with potatoes. I also didn't have sweet paprika, so I used a combination of 1/2 paprika and 1/2 smoked paprika (and only 1/2 of the total it called for and feel it gave the dish a great, slightly smoking flavor. I think a full 1/4 cup might have been too much, so I will stick with my adjustment. My husband and son-in-law both went back for seconds and plan to take the leftovers for lunch tomorrow. This is a very good recipe that the whole family enjoyed enough to make the extended prep time well worth it. Will definately fix this one again!

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